Oven roasted Vegetable as a Soup with Chorizo

My red covered dish with the last unripe tomatoes from the second week in October have finally ripened. 

They are not as tasty as vine ripened ones, but great for sauces or soups. I accumulated lots of bits and bobs vegetable wise, they had to go from my vegetable drawer in the fridge. 

All came together on a baking sheet with herbs, olive oil and salt and pepper. I even added 2 potatoes to give the soup some more body later.

It took about 40 min for them in the oven at 180 C fan.

To have some basic flavour in my soup, I used an onion and two celery sticks to sauté them in oil in the pot. Paprika paste (hot) and tomato paste came next. They needed 2 min and then I added hot veg stock. That cooked for 10 min.

Dumping all veggies in the pot and draining all remaining oil and juices too from the baking sheet. More veg stock to the pot and ready to cook for 10 min more.

While that cooked, a small pan was heating up to fry the Chorizo bits and get some of the red oil out. The sausage went in a small bowl for later, the oil was used with some olive oil to roast old corn bread. Great to prevent food waste and use up dried out bread.

Now get a stick blender ready for the soup. I do not like my soups too smooth, except for cream soups with any kind of dairy product in them.

Some small vegetable chunks are very welcome. In a soup bowl with roasted bread and bits of Chorizo, it was a great soup.

Ingredients for 4:

400 g tomatoes, 2 onions, 1 head of garlic

1 tbsp hot paprika paste, 2 tbsp tomato paste

1 small zucchini, 2 purple carrots, 10 cm leek, 3 parsley roots, 2 stalks celery, 2 medium potatoes

Olive oil, thyme, bay leaf, salt and pepper, smoked paprika

1 liter veg stock from homemade veg stock paste

100 g Chorizo, 100 g bread cubes, oil